Penne With Chicken and Broccoli in Gorgonzola Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is based on a recipe from the book Pasta, edited by Jeni Wright. Ingredients:
2 cups broccoli florets |
1/4 cup butter |
2 skinless chicken breasts, cut into strips |
3 garlic cloves, minced |
2 1/2 cups dry penne pasta |
1/3 cup dry white wine |
1 cup heavy cream |
4 ounces gorgonzola, diced (rind removed) |
1 tablespoon flour |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
4 tablespoons parmesan cheese |
Directions:
1. Cook pasta according to instructions until al dente.
2. While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
3. Plunge broccoli in ice water to shock and retain slight bite. Set aside.
4. Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
5. Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
6. Add the broccoli, drained pasta, and Gorgonzola.
7. Taste and adjust seasonings.
8. Serve with freshly grated Parmesan.
9. Enjoy with a nice glass of white wine by the fire!
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